Madrean Punch

Madrean Punch

Ingredients

  • 300ml Bacardi Carta Blanca Rum
  • 100ml liquid honey
  • 300ml fresh pineapple juice
  • 75ml fresh lemon juice
  • 6 dashes Peychaud's Bitters
  • small handful of pineapple sage leaves
  • more pineapple sage leaves and edible flowers (optional) to serve

Sipping pretty has never been so true, with this Bacardi and pineapple tropical tipple.

  1. Put all ingredients in a punch bowl and leave, covered, in the fridge for about 30 minutes to steep.
  2. Remove the bowl from the fridge, give it a quick stir and add about 3-4 cups of ice.
  3. Finish by garnishing with more pineapple sage leaves and edible flowers, if desired.

Recipes MIKEY BALL; Photography MANJA WACHSMUTH; Styling CHRISANNE TERBLANCHE

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